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Christmas Rum Cake
This ultra moist rum cake is a Drummond family tradition around Christmas. This delicious, easy dessert recipe is made with boxed cake and pudding mix.
👥 10 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●bowl
- ●whisk
- ●saucepan
📝 Preparation Steps
1
For the cake: Preheat oven to 325°F.
2
Grease and flour a Bundt pan. Sprinkle the pecans over the bottom of the pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.
Flour, for dusting panBrown sugar (optional)
3
In a large bowl, whisk to combine the yellow cake mix, vanilla pudding mix, eggs, cold water, oil, and rum. Pour the batter into the pan over the pecans. Smooth out the batter until the top is even. Bake for ⏱️ 1 hour, or a little less if the pan is black. Do not over-bake!
4
For the glaze: When the cake has ⏱️ 10 minutes to go, make the glaze. Melt the butter in a saucepan. Stir in 1/4 cup water and the sugar. Boil for 4 to ⏱️ 5 minutes, stirring constantly. Turn off the heat and pour in the rum. Stir to combine and reheat for ⏱️ 30 seconds.
5
Remove the cake from the oven. Immediately drizzle one-third of the glaze on the bottom (top) of the cake. Allow it to sit for ⏱️ 5 minutes.
6
Invert the cake onto a serving plate. Prick the surface a hundred times with a fork (gently, please). Slowly drizzle the remaining glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure the glaze has soaked in. Eat. Enjoy. And don’t feel guilty. It’s Christmastime!
Nutrition Facts
calories
736 Calories
fat Content
36 g
fiber Content
2 g
sugar Content
64 g
sodium Content
539 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
100 mg
carbohydrate Content
83 g
saturated Fat Content
11 g
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